Does anyone have a favorite recipe they want to share? I'll post one of mine once I get home (my mom has the only copy of the recipe), but I found this one online (again 101Cookbooks - genius). Every year, because we're an insanely competitive family, we have a "best new cookie recipe" competition - I think I may submit these. I'll let you girls know how it comes out.
Minty Chocolate Christmas Cookie Recipe
I use Dagoba cacao powder for these cookies, but that's a personal preference. I also seek out organic powdered sugar, which isn't as bright white as typical powdered sugar, but once you beat a bunch of air into it, it brightens right up (see photos). This recipe calls for whole wheat pastry flour, but you can use unbleached all-purpose flour if you like.
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup nonalkalized cocoa powder
1 egg white
3/4 teaspoon fine-grain sea salt
1 1/2 cups whole-wheat pastry flour
Peppermint cream filling:
2+ cups powdered sugar, sifted
10 - 15 drops peppermint extract (to taste)
1/4 cup half and half (or water if you are going to keep the cookies around unrefrigerated for a while)
Pre-heat the oven to 350F degrees, position the racks in the middle of the oven, and line two baking sheets with parchment paper or a Silpat.
Using a stand mixer or handheld mixer, cream the butter until light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a time or two. Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and creamy and the consistency of a thick frosting. Add the flour and mix just until the batter is no longer dusty looking. It might still be a bit crumbly, and that's okay.
Turn the dough out onto a floured work surface, gather it into a ball, and knead it just once or twice to bring it together into a smooth mass. Divide into two pieces place each into a plastic bag and flatten into disks roughly 1 inch thick. Put the dough in the freezer for 20 minutes to chill.
One bag at a time remove the dough from the freezer. On a well floured surface roll it out very thin (remember these are going to be sandwich cookies) - roughly 1/8 inch thick. Or you might find it easiest to roll it out between to Silpats or pieces of plastic. Stamp out cookies in whatever shape you like - I used tiny scalloped circles here. Place on the prepared baking sheets, and bake for 7-10 minutes, or until they small of deep warm chocolate with toasty overtones. Larger cookies will take longer to cook than smaller ones. Remove from the oven and cool completely on a wire rack (if you have one).
While the cookies are baking, go ahead and make the filling. Using a stand mixer or handheld mixer, whisk together the sugar and half and half until nice and fluffy. You want the filling to be thick enough that it doesn't ooze out the sides of the cookies after they are filled, so if you need to add more powdered sugar, do so in small increments. If you need to thin out your filling, add more half and half a few drops at a time. Whisk in the peppermint extract a bit at a time, and taste as you go, the peppermint flavor shouldn't be overwhelming. When the cookies have completely cooled slather a bit of filling on half of the cookies. Top each slather with another cookie and enjoy!
Makes about 3 dozen 1 1/2-inch sandwich cookies.
Tuesday, December 18, 2007
Friday, December 14, 2007
101 Cookbooks
Great, great cooking blog. Today, gmail linked me to a post of hers on "Creating Your Own Cookbook". While most of us have already experimented with that, with last year's collection of recipes, she plugs a service that's a good deal more sophisticated: www.tastebook.com
While I don't have quite the volume of rag-tag recipes for an entire cookbook yet, I hope to someday require this service, because I do think it'd be fun to design the collection. Also, this would probably make a great gift for your culinary friends and family. Just wanted to spread the word.
Also, if you missed last year's recipe book, e-mail me or comment and I'll send you the pdf.
While I don't have quite the volume of rag-tag recipes for an entire cookbook yet, I hope to someday require this service, because I do think it'd be fun to design the collection. Also, this would probably make a great gift for your culinary friends and family. Just wanted to spread the word.
Also, if you missed last year's recipe book, e-mail me or comment and I'll send you the pdf.
Wednesday, November 21, 2007
Pecan Squares
I think I made these once or twice at 4238 Spruce, but they are amazing. My grandmother found the recipe in Taste of Home magazine (which is also amazing) and baked them one Thanksgiving, and I was hooked. I'll be making them to bring to Cas's tomorrow, so I just thought I'd share. Really, ridiculously good.
Pecan Squares Cookies
From Taste of Home
These bars are good for snacking when you're on the road or for taking to gatherings. They're different from ordinary dessert bars...if you love pecan pie, you'll likely find them irresistible! —Sylvia Ford Kennett, Missouri
INGREDIENTS
CRUST:
2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
3/4 cup cold butter
FILLING:
4 eggs
1-1/2 cups corn syrup
1-1/2 cups sugar
3 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans
SERVINGS
24
CATEGORY
Dessert
METHOD
Baked
PREP
10 min.
COOK
45 min.
TOTAL
55 min.
DIRECTIONS
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes. For filling, in a bowl, combine the eggs, corn syrup, sugar, butter and vanilla. Stir in pecans. Spread evenly over hot crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into squares. Yield: 4 dozen.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (2 each) equals 316 calories, 17 g fat (5 g saturated fat), 55 mg cholesterol, 133 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.
Pecan Squares Cookies
From Taste of Home
These bars are good for snacking when you're on the road or for taking to gatherings. They're different from ordinary dessert bars...if you love pecan pie, you'll likely find them irresistible! —Sylvia Ford Kennett, Missouri
INGREDIENTS
CRUST:
2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
3/4 cup cold butter
FILLING:
4 eggs
1-1/2 cups corn syrup
1-1/2 cups sugar
3 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans
SERVINGS
24
CATEGORY
Dessert
METHOD
Baked
PREP
10 min.
COOK
45 min.
TOTAL
55 min.
DIRECTIONS
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes. For filling, in a bowl, combine the eggs, corn syrup, sugar, butter and vanilla. Stir in pecans. Spread evenly over hot crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into squares. Yield: 4 dozen.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (2 each) equals 316 calories, 17 g fat (5 g saturated fat), 55 mg cholesterol, 133 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.
Thursday, November 15, 2007
More Sweet Potatoes!!!!!!!!!
Yes, I do believe all of those exclamation points were necessary. This is the first time I've gotten two SFChronicle newsletters in a row with the same featured produce. And these recipes sound even better. Cas, gear yourself up for some serious kitchen experimentation. I'm making November National Sweet Potato Month - you heard it here first kids! - at least for the ladies of Let's Dish. Fortunately, we do span the entire nation, so it kind of works. I'm especially excited about the fritters recipe. Enjoy:
Sweet Potato & Parsnip Puree
This is a favorite recipe from Chronicle staff writer Janet Fletcher.
INGREDIENTS:
1 pound Japanese or other yellow-fleshed sweet potatoes, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter 1/2 cup hot milk, or more as needed
Salt and freshly ground pepper, to taste
Pinch freshly grated nutmeg
INSTRUCTIONS:
Using separate saucepans, boil the sweet potatoes and the parsnips in a large quantity of salted water until tender. The sweet potatoes will take about 25 minutes, the parsnips a little less.
Drain the vegetables, then puree together through a food mill into a clean saucepan. Add the butter, set the pan over moderately low heat, and stir until the butter melts. Stir in enough hot milk to achieve the consistency you like. Season with salt, pepper and nutmeg.
Serves 6
PER SERVING: 195 calories, 3 g protein, 30 g carbohydrate, 9 g fat (5 g saturated), 23 mg cholesterol, 41 mg sodium, 5 g fiber.
Spicy Corn & Sweet Potato Fritters
For something a little different, try sweet potato fritters as a starter. Fritters are eaten throughout Asia. In this adapted version from Chronicle contributor Mai Pham, inspired by both Vietnamese and Thai fritter recipes, the corn kernels are tangled in a nest of sweet potatoes. The key is to cut the vegetables very small so they cook up crisp.
INGREDIENTS:
1 egg
1/3 cup water
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon hot red pepper flakes, or to taste
3/4 cup all-purpose flour
1/2 teaspoon baking powder
3 cups fresh corn kernels
1 sweet potato, peeled and cut into very thin matchstick strips (about 2 1/2 cups)
1 yellow onion, halved, cut lengthwise into paper-thin slices and patted dry with paper towels
1/4 cup (loosely packed) chopped cilantro
Vegetable oil for frying
INSTRUCTIONS:
Whisk together the egg and water in a mixing bowl. Add the soy sauce, sugar, salt, pepper flakes, flour and baking powder and mix well. Add the corn, sweet potato, onion and cilantro and toss until the ingredients are blended together.
Fill a frying pan with 1 inch of oil. Place over medium heat and heat to 350 degrees.
Place 2 tablespoons of the fritter mixture on a metal spatula. Using the side of a spoon, spread the mixture so it is about 1/4 inch thick. Gently push into the hot oil. Fry the fritter for 2 to 3 minutes, or until golden on both sides, turning once. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining mixture, cooking only 3 or 4 fritters at a time. Keep the fritters warm in the oven until ready to serve.
Yields about 24 fritters
PER FRITTER: 52 calories, 1 g protein, 9 g carbohydrate, 2 g fat (0 saturated), 9 mg cholesterol, 72 mg sodium, 1 g fiber.
Sweet Potatoes with Caramelized Mandarin Topping
From Georgeanne Brennan, Chronicle contributor.
Bake 3 or 4 sweet potatoes at 350 degrees until very soft, about 1 hour. Let cool a little, then scrape out the flesh. Mix the flesh with salt, pepper, about 2 tablespoons of grated ginger, mandarin zest and the juice of a mandarin. Put into a baking dish. Top with peeled slices of mandarins, sprinkle with brown sugar and dot with butter.
Bake at 450 degrees for about 15 minutes, or until the butter has melted and a slight crust has formed.
Notice they didn't include calorie counts here - I'm thinking it'll totally depend on the amount of those last two ingredients you use. But it sounds amazing, and an excellent side to a chicken breast main.
Sweet Potato Chiffon Pie
Sweet potatoes take the place of pumpkin in this holiday pie. Be sure to measure the powdered gelatin as envelope contents vary. Roasting the sweet potatoes and making the crust can be done a day ahead.
INGREDIENTS:
Almond Cookie Crust:
7 ounces vanilla wafers (about 56 cookies)
1/3 cup chopped blanched almonds
Pinch of ground cinnamon
6 tablespoons unsalted butter, melted
Pie Filling:
2 large sweet potatoes
1 1/2 cups heavy cream
3/4 cup (lightly packed) light brown sugar
3 egg yolks, room temperature
3/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Pinch of salt
1/4 cup + 2 tablespoons water
1 1/2 tablespoons unflavored gelatin (about 2 envelopes)
2 teaspoons vanilla
3 egg whites, room temperature
1/4 cup granulated sugar
Whipped cream and toasted almonds, for garnish
INSTRUCTIONS:
To make the crust:
Preheat the oven to 325 degrees. In a food processor, process the vanilla wafers, almonds and cinnamon until finely ground. Place the crumbs in a bowl and add the melted butter. Mix until moist. Press the crumbs evenly onto the bottom and up the sides of a 9 1/2- or 10-inch pie pan. Bake for 15 minutes. Transfer to a cooling rack and cool.
To make the filling:
Increase the oven temperature to 350 degrees. Roast the sweet potatoes until tender, about 45-60 minutes. When cool enough to handle, peel and pass through a food mill or ricer. You should have about 2 cups.)
In a medium, heavy-bottomed saucepan over medium-low heat, combine the sweet potato puree, cream, brown sugar, egg yolks, cinnamon, nutmeg, ginger and salt. Whisk to blend. Stir until the mixture reaches 140 degrees on a thermometer. Remove from heat.
Pour the water into a small saucepan. Sprinkle the gelatin over and let stand until softened, about 3-5 minutes. Heat over medium heat until the gelatin dissolves, about 2 minutes. Whisk the gelatin mixture and the vanilla into the sweet potato mixture. Pour the mixture into a bowl and place the bowl inside a larger bowl filled with ice and water. Cool until chilled, stirring and scraping the sides occasionally with a rubber spatula, about 30-40 minutes.
Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Add the sugar and continue beating until glossy stiff peaks form. Fold the beaten egg whites into the chilled mixture in three additions. Pour the filling into the baked shell. Press plastic wrap onto the surface of the filling to prevent a skin from forming. Refrigerate at least 6 hours.
Remove the pie from the refrigerator 30 minutes to 1 hour before serving. Serve with a dollop of whipped cream and a few toasted almonds, if desired.
Serves 8-10
PER SERVING: 454 calories, 7 g protein, 43 g carbohydrate, 29 g fat (14 g saturated), 143 mg cholesterol, 118 mg sodium, 2 g fiber.
This sounds like a very elaborate, but very impressive dish to bring to a holiday feast, potluck or party.
Sweet Potato & Parsnip Puree
This is a favorite recipe from Chronicle staff writer Janet Fletcher.
INGREDIENTS:
1 pound Japanese or other yellow-fleshed sweet potatoes, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter 1/2 cup hot milk, or more as needed
Salt and freshly ground pepper, to taste
Pinch freshly grated nutmeg
INSTRUCTIONS:
Using separate saucepans, boil the sweet potatoes and the parsnips in a large quantity of salted water until tender. The sweet potatoes will take about 25 minutes, the parsnips a little less.
Drain the vegetables, then puree together through a food mill into a clean saucepan. Add the butter, set the pan over moderately low heat, and stir until the butter melts. Stir in enough hot milk to achieve the consistency you like. Season with salt, pepper and nutmeg.
Serves 6
PER SERVING: 195 calories, 3 g protein, 30 g carbohydrate, 9 g fat (5 g saturated), 23 mg cholesterol, 41 mg sodium, 5 g fiber.
Spicy Corn & Sweet Potato Fritters
For something a little different, try sweet potato fritters as a starter. Fritters are eaten throughout Asia. In this adapted version from Chronicle contributor Mai Pham, inspired by both Vietnamese and Thai fritter recipes, the corn kernels are tangled in a nest of sweet potatoes. The key is to cut the vegetables very small so they cook up crisp.
INGREDIENTS:
1 egg
1/3 cup water
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon hot red pepper flakes, or to taste
3/4 cup all-purpose flour
1/2 teaspoon baking powder
3 cups fresh corn kernels
1 sweet potato, peeled and cut into very thin matchstick strips (about 2 1/2 cups)
1 yellow onion, halved, cut lengthwise into paper-thin slices and patted dry with paper towels
1/4 cup (loosely packed) chopped cilantro
Vegetable oil for frying
INSTRUCTIONS:
Whisk together the egg and water in a mixing bowl. Add the soy sauce, sugar, salt, pepper flakes, flour and baking powder and mix well. Add the corn, sweet potato, onion and cilantro and toss until the ingredients are blended together.
Fill a frying pan with 1 inch of oil. Place over medium heat and heat to 350 degrees.
Place 2 tablespoons of the fritter mixture on a metal spatula. Using the side of a spoon, spread the mixture so it is about 1/4 inch thick. Gently push into the hot oil. Fry the fritter for 2 to 3 minutes, or until golden on both sides, turning once. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining mixture, cooking only 3 or 4 fritters at a time. Keep the fritters warm in the oven until ready to serve.
Yields about 24 fritters
PER FRITTER: 52 calories, 1 g protein, 9 g carbohydrate, 2 g fat (0 saturated), 9 mg cholesterol, 72 mg sodium, 1 g fiber.
Sweet Potatoes with Caramelized Mandarin Topping
From Georgeanne Brennan, Chronicle contributor.
Bake 3 or 4 sweet potatoes at 350 degrees until very soft, about 1 hour. Let cool a little, then scrape out the flesh. Mix the flesh with salt, pepper, about 2 tablespoons of grated ginger, mandarin zest and the juice of a mandarin. Put into a baking dish. Top with peeled slices of mandarins, sprinkle with brown sugar and dot with butter.
Bake at 450 degrees for about 15 minutes, or until the butter has melted and a slight crust has formed.
Notice they didn't include calorie counts here - I'm thinking it'll totally depend on the amount of those last two ingredients you use. But it sounds amazing, and an excellent side to a chicken breast main.
Sweet Potato Chiffon Pie
Sweet potatoes take the place of pumpkin in this holiday pie. Be sure to measure the powdered gelatin as envelope contents vary. Roasting the sweet potatoes and making the crust can be done a day ahead.
INGREDIENTS:
Almond Cookie Crust:
7 ounces vanilla wafers (about 56 cookies)
1/3 cup chopped blanched almonds
Pinch of ground cinnamon
6 tablespoons unsalted butter, melted
Pie Filling:
2 large sweet potatoes
1 1/2 cups heavy cream
3/4 cup (lightly packed) light brown sugar
3 egg yolks, room temperature
3/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Pinch of salt
1/4 cup + 2 tablespoons water
1 1/2 tablespoons unflavored gelatin (about 2 envelopes)
2 teaspoons vanilla
3 egg whites, room temperature
1/4 cup granulated sugar
Whipped cream and toasted almonds, for garnish
INSTRUCTIONS:
To make the crust:
Preheat the oven to 325 degrees. In a food processor, process the vanilla wafers, almonds and cinnamon until finely ground. Place the crumbs in a bowl and add the melted butter. Mix until moist. Press the crumbs evenly onto the bottom and up the sides of a 9 1/2- or 10-inch pie pan. Bake for 15 minutes. Transfer to a cooling rack and cool.
To make the filling:
Increase the oven temperature to 350 degrees. Roast the sweet potatoes until tender, about 45-60 minutes. When cool enough to handle, peel and pass through a food mill or ricer. You should have about 2 cups.)
In a medium, heavy-bottomed saucepan over medium-low heat, combine the sweet potato puree, cream, brown sugar, egg yolks, cinnamon, nutmeg, ginger and salt. Whisk to blend. Stir until the mixture reaches 140 degrees on a thermometer. Remove from heat.
Pour the water into a small saucepan. Sprinkle the gelatin over and let stand until softened, about 3-5 minutes. Heat over medium heat until the gelatin dissolves, about 2 minutes. Whisk the gelatin mixture and the vanilla into the sweet potato mixture. Pour the mixture into a bowl and place the bowl inside a larger bowl filled with ice and water. Cool until chilled, stirring and scraping the sides occasionally with a rubber spatula, about 30-40 minutes.
Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Add the sugar and continue beating until glossy stiff peaks form. Fold the beaten egg whites into the chilled mixture in three additions. Pour the filling into the baked shell. Press plastic wrap onto the surface of the filling to prevent a skin from forming. Refrigerate at least 6 hours.
Remove the pie from the refrigerator 30 minutes to 1 hour before serving. Serve with a dollop of whipped cream and a few toasted almonds, if desired.
Serves 8-10
PER SERVING: 454 calories, 7 g protein, 43 g carbohydrate, 29 g fat (14 g saturated), 143 mg cholesterol, 118 mg sodium, 2 g fiber.
This sounds like a very elaborate, but very impressive dish to bring to a holiday feast, potluck or party.
Thursday, November 8, 2007
Another thing to make later
So Cas and I have been going through a bit of a sweet potato fry phase (it's been glorious!) and this recipe popped up the SFChronicle Food & Wine newsletter. Sounds like something all of us could easily do for a quick weeknight meal, so I thought I'd share.
Chicken Breasts with Sweet Potato Fries
INGREDIENTS:
1 1/2 tablespoons vegetable oil
2 pounds unpeeled jewel or orange-skinned sweet potatoes
2 to 2 1/2 teaspoons seasoning salt
4 sprigs fresh thyme or rosemary (optional)
4 boneless, skinless chicken half breasts, about 6 ounces each
INSTRUCTIONS:
Preheat the oven to 425° and place a rack in the bottom third of the oven close to the heating element. Coat a large, heavy-duty baking sheet with vegetable oil.
Cut the potatoes in half width-wise (not length-wise), then cut each half into triangular wedges about 1/2 inch thick at the widest point. Toss with 1 tablespoon oil and 1/2 teaspoon seasoning salt. Spread in a single layer on the baking sheet, then sprinkle with a little more seasoning salt to taste (the intensity of the flavor will vary depending on the brand). Drape the herb sprigs, if using them, on top of the potato wedges.
Roast the potatoes until browned on the bottom, 12 to 15 minutes, then turn the potatoes and roast until tender, golden brown and blistered, 12 to 15 minutes more. Watch carefully to prevent them from burning. Discard the herbs, or reserve them to use as a garnish.
While the potatoes are cooking, season the chicken with the remaining 1 1/2 to 2 teaspoons seasoning salt. Heat the remaining 1/2 tablespoon oil in a large ovenproof nonstick frying pan over medium-high heat. Add the chicken and saute until browned, about 5 minutes, then turn the chicken over and saute for a few minutes more. Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes.
Remove the chicken from the oven and let rest for a few minutes before serving with the sweet potatoes, garnished with the reserved herb sprigs, if you like.
Serves 4
PER SERVING: 405 calories, 42 g protein, 40 g carbohydrate, 7 g fat (1 g saturated), 99 mg cholesterol, 905 mg sodium, 4 g fiber.
Chicken Breasts with Sweet Potato Fries
INGREDIENTS:
1 1/2 tablespoons vegetable oil
2 pounds unpeeled jewel or orange-skinned sweet potatoes
2 to 2 1/2 teaspoons seasoning salt
4 sprigs fresh thyme or rosemary (optional)
4 boneless, skinless chicken half breasts, about 6 ounces each
INSTRUCTIONS:
Preheat the oven to 425° and place a rack in the bottom third of the oven close to the heating element. Coat a large, heavy-duty baking sheet with vegetable oil.
Cut the potatoes in half width-wise (not length-wise), then cut each half into triangular wedges about 1/2 inch thick at the widest point. Toss with 1 tablespoon oil and 1/2 teaspoon seasoning salt. Spread in a single layer on the baking sheet, then sprinkle with a little more seasoning salt to taste (the intensity of the flavor will vary depending on the brand). Drape the herb sprigs, if using them, on top of the potato wedges.
Roast the potatoes until browned on the bottom, 12 to 15 minutes, then turn the potatoes and roast until tender, golden brown and blistered, 12 to 15 minutes more. Watch carefully to prevent them from burning. Discard the herbs, or reserve them to use as a garnish.
While the potatoes are cooking, season the chicken with the remaining 1 1/2 to 2 teaspoons seasoning salt. Heat the remaining 1/2 tablespoon oil in a large ovenproof nonstick frying pan over medium-high heat. Add the chicken and saute until browned, about 5 minutes, then turn the chicken over and saute for a few minutes more. Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes.
Remove the chicken from the oven and let rest for a few minutes before serving with the sweet potatoes, garnished with the reserved herb sprigs, if you like.
Serves 4
PER SERVING: 405 calories, 42 g protein, 40 g carbohydrate, 7 g fat (1 g saturated), 99 mg cholesterol, 905 mg sodium, 4 g fiber.
Friday, October 26, 2007
Popcorn Balls!
INGREDIENTS - 12 cups popped popcorn
- 3 cups mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 1 cup corn syrup
- ½ cup water
DIRECTIONS
- 1. Toss popcorn and mixed dried fruit together in a large, lightly oiled, heatproof bowl.
- 2. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside. Bring sugars, corn syrup, and the water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.
- 3. Reduce heat to medium and cook until mixture reaches 260°F. Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
- 4. With well-oiled hands, form 3-inch balls, place on pans, and cool completely. Store in an airtight container for up to 4 days.
Quinoa and Cranberry Salad
My friend Rachel, a total foodie and expert blogger (www.rrrachel.wordpress.com) just wrote about a salad she recently had on her first night in Seattle. Simple but delicious sounding:
"we followed it with a quinoa and cranberry salad with pecans and goat cheese on a bed of lightly dressed spinach. "
"we followed it with a quinoa and cranberry salad with pecans and goat cheese on a bed of lightly dressed spinach. "
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